The origin of fruit cobblers were made by British settlers in Colonial America. They could not find suitable ingredients and cooking equipment to make their traditional suet puddings. Thus, creating a stewed fruit filling and covering it with a layer of biscuit batter. When baked, the biscuits puffed up having the visual appearance of a cobbled stone pathway. Hence, the name "cobbler". An excellent spring or summer classic dessert showcasing fresh fruit in season. Low in fat and calories as the dish consists more of fruits. Simple, easy to make, ready in an hour, prepared with cherries from our garden tree (picture below). Irresistibly delicious with a dollop of vanilla ice-cream.
When buying cherries, select the ones with the stalks still attached and without any spots or bruises. Dark cherries are sweet, while the red ones are sour. Traditionally tart cherries are used in pies rather than the sweet ones. The sour fruits are juicier and hold their shape during baking. Moreover, they have an intense cherry flavour.
Cherries are packed with nutrients, rich in antioxidants and anti-inflammatory compounds. Boosts heart health, providing relief to those suffering from gout and arthritis. Improving sleep quality and helps fight insomnia. Aids in weight loss. Protects the eyes from infections and ailments. Both sweet and tart cherries offer a host of health benefits. Versatile, they can be used in a variety of sweet and savoury dishes.
When buying cherries, select the ones with the stalks still attached and without any spots or bruises. Dark cherries are sweet, while the red ones are sour. Traditionally tart cherries are used in pies rather than the sweet ones. The sour fruits are juicier and hold their shape during baking. Moreover, they have an intense cherry flavour.
Cherries are packed with nutrients, rich in antioxidants and anti-inflammatory compounds. Boosts heart health, providing relief to those suffering from gout and arthritis. Improving sleep quality and helps fight insomnia. Aids in weight loss. Protects the eyes from infections and ailments. Both sweet and tart cherries offer a host of health benefits. Versatile, they can be used in a variety of sweet and savoury dishes.
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Cherry Cobbler
(Serves 6)
Filling:
Ingredients:
6 cups fresh cherries (washed and pitted)
1/2 to 3/4 cup white granulated sugar
3 tablespoons cornstarch
2 tablespoons water
a pinch of salt
Method:
Mix cornstarch with water in a small bowl. Set aside.
In a saucepan, combine cherries, sugar and salt. Cook on medium heat stirring occasionally. Stir the cornstarch slurry and cook until the mixture starts to thicken. Transfer filling to a baking dish.
Note:
Biscuit Batter
1 cup all-purpose flour
2 tablespoons sugar
1 and 1/2 teaspoons baking powder
1/4 cup unsalted butter (cold and cubed)
1/4 cup buttermilk
1 egg
1/4 teaspoon almond extract
1/4 teaspoon salt
Sugar Topping
2 teaspoons sugar
a pinch of cinnamon powder
Method:
Preheat oven to 400 F or 200 C.
In a bowl, sift flour, baking powder and salt. Mix in 2 tablespoons sugar. With a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs.
Using a fork, lightly beat egg with buttermilk and almond extract in a separate bowl. Add to the above flour mixture, stirring with the fork just to moisten.
Drop batter with a spoon on top of the cherry filling.
Combine the sugar and cinnamon powder. Sprinkle over the batter.
Bake for 15 to 18 minutes until biscuits puffed, cooked and golden brown.
Serve warm or at room temperature with a dollop of ice-cream.
Note:
(Serves 6)
Filling:
Ingredients:
6 cups fresh cherries (washed and pitted)
1/2 to 3/4 cup white granulated sugar
3 tablespoons cornstarch
2 tablespoons water
a pinch of salt
Method:
Mix cornstarch with water in a small bowl. Set aside.
In a saucepan, combine cherries, sugar and salt. Cook on medium heat stirring occasionally. Stir the cornstarch slurry and cook until the mixture starts to thicken. Transfer filling to a baking dish.
Note:
- Depending on the tartness of the cherries, add sugar accordingly. Half cup of sugar was used.
- Fresh cherries can be substituted with frozen ones. Ensure that they are pitted and thawed before use. Drain them well using a colander.
- Seasonal fruits of choice can be substituted for cherries.
Biscuit Batter
1 cup all-purpose flour
2 tablespoons sugar
1 and 1/2 teaspoons baking powder
1/4 cup unsalted butter (cold and cubed)
1/4 cup buttermilk
1 egg
1/4 teaspoon almond extract
1/4 teaspoon salt
Sugar Topping
2 teaspoons sugar
a pinch of cinnamon powder
Method:
Preheat oven to 400 F or 200 C.
In a bowl, sift flour, baking powder and salt. Mix in 2 tablespoons sugar. With a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs.
Using a fork, lightly beat egg with buttermilk and almond extract in a separate bowl. Add to the above flour mixture, stirring with the fork just to moisten.
Drop batter with a spoon on top of the cherry filling.
Combine the sugar and cinnamon powder. Sprinkle over the batter.
Bake for 15 to 18 minutes until biscuits puffed, cooked and golden brown.
Serve warm or at room temperature with a dollop of ice-cream.
Note:
- Milk can be substituted for buttermilk.
